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Spatchcocking is a butchery technique where you remove the backbone of a bird like a turkey or chicken, and then push down on the breastplate until the bird lies flat. You can simply ask your ...
Sesame-Ginger Spatchcocked Turkey. By Ann Taylor Pittman. Active Time: 25 mins. Chill Time: 1 day Total Time: 1 day 2 hrs. 55 mins. Servings: 12. Ingredients:
Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut ...
Turkey with backbone removed in preparation for spatchcocking Spatchcocked turkey. Poultry is often butterflied. Butterflying makes poultry easier to grill [3] or pan-broil. [4] The more specific term spatchcocking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird.
Pat the turkey completely dry with paper towels and rub with ¼ cup of the oil. Season the whole bird thoroughly with the seasoning blend. Tuck the wings behind the back and place the turkey on ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper.
يوسف العتيبة هو الرجل الأكثر سحرًا وتأثيرًا في واشنطن: إنه ماكر وداهية، وإذا تمكن من شق طريقه، فإن سياستنا نحو الشرق الأوسط ستصبح أكثر عدوانية.